Pork & Long Bean Stir fry

23 Sep

This fragrant and spicy stir fry enhances the taste and texture of vegetables fresh from the garden. Variations of meat stir fried with long beans are found all over east Asia. This is my version using the best of our autumn garden produce; long beans, red peppers, chilli and Thai basil are stir fried with pork but you could easily leave out the meat.
Serves 2 Cook & Prep 20mins.

  • 1 pork chop, cut into thin slices
  • 1 tsp cornflour
  • 4 tsp sesame oil
  • 1 tbsp Peanut oil
  • 4 cloves garlic
  • 200g french beans
  • 1-2 medium heat red peppers
  • 1 hot red chilli or 3 mild chillis
  • Large handful Thai basil (30-40 leaves)

sauce

  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp water
  • 1 tsp sugar

Cut the pork chops into thin slices removing any bone. Put the slices in a bowl sprinkle with 2tsp of sesame oil and the cornflour and mix well, set aside while the rest of the ingredients are prepared.

Wash and trim the beans and cut into bite size lengths, chop the red peppers into small squares or strips, peel and chop the garlic, slice the chilli in half remove seeds and chop finely, pick the basil leaves from the stalks.

In a bowl mix together the sauce ingredients with the remaining 2 tsp of sesame oil and 4 tbsp of water.

Heat a large non stick pan or wok, add the peanut oil and just as it starts to smoke add the garlic, stir once. Add the pork and stir fry over a high heat until it is sealed and starting to brown. Add the peppers, basil, chilli and beans and continue stir frying for another minute. Pour in the sauce and cook for a further minute or two until the beans are bright green and cooked but still crisp. Serve with long grain white rice.

Variations: use mint instead of Thai basil. Add some sliced mushroom

Cooks TIP 1. Stir frying is a fast and furious business and it is essential that all the ingredients are prepared ready to just throw into the pan in their turn. 2. Coating the meat in corn flour before frying and simmering gives it protection so that it will remain soft and succulent. It will also help thicken the sauce slightly.
23/9/2006

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